Seared Tuna with Black Bean Corn Salsa

Corn Salsa:

4 cobs corn

2 cups canned black beans, rinsed and drained

1 large tomato, seeded and diced small

2 ribs celery, peeled and sliced very thin

1/2 purple onion, chopped fine

4 large cloves garlic, minced

1 tablespoon cumin

2 tablespoons capers

1/4 cup chopped flat parsley

1/4 cup chopped cilantro

1/3 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons red hot sauce

1 teaspoon salt

1 teaspoon ground pepper

Seared Tuna:

1 tbsp olive oil

2-3 tuna steaks, 1 inch thick

Salt and Pepper to taste

1.  Bring water to boil in a large pot.  Add the corn cobs and cook 5 minutes. Remove cobs and rinse under cold water. Stand the cobs on a board and scrape the kernels off with a knife. Transfer the kernels to a mixing bowl, with all remaining ingredients. Combine thoroughly. 

2.  For tuna: Heat the oil in a heavy skillet. Season the tuna with the salt and pepper. When the oil is very hot-smoking, add the tuna. Sear about 1 minute on each side for medium rare. Let cool just a few minutes and slice thinly against the grain.

3.  Arrange corn mixture on platter with sliced tuna on top or around . Serve at room temperature.